Start your cooking adventure with this flavor-packed Sausage Sweet Potato and Kale Soup! Imagine diving into a warm, hearty bowl filled with tender sweet potatoes, savory sausage, and vibrant kale, all wrapped in a comforting herbal rosemary aroma. Whether you’re craving a cozy fall dinner or seeking a healthy meal-prep option, this recipe hits the mark perfectly. Let’s make this delicious dish together!
Why You’ll Love This Recipe
- Ultimate Comfort Food: This soup is the perfect combination of hearty, warm, and filling.
- Easy Preparation: Simple instructions make it accessible for beginners or busy weeknight cooks.
- Diet-Friendly: Naturally gluten-free and suitable for dairy-free diets with simple substitutions.
- Meal Prep Star: Store it easily for make-ahead meals throughout the week or freeze for longer storage.
Ingredients Needed
- 2 teaspoons extra-virgin olive oil
- 1 pound mild Italian chicken sausage (casings removed*)
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1/2 teaspoon apple cider vinegar
- 2 1/2 teaspoons Adobo Seasoning (*)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 pound orange-fleshed sweet potatoes (peeled and cubed)
- 6 cups unsalted chicken Bone Broth
- 1/4 cup Dairy-Free Heavy Cream (optional)
- 1 bunch lacinato (Tuscan kale) or Swiss chard (stems and ribs removed, leaves torn (about 2 cups loosely packed))
Ingredient Notes & Substitutions
- Sausage: Use turkey sausage for a leaner option or substitute with plant-based sausage for vegetarian-friendly versions. For additional ideas, explore our guide on best types of sausages for recipes.
- Adobo Seasoning: Can be swapped with a mix of garlic powder, onion powder, oregano, and ground turmeric. Check out our article on creative uses for Adobo seasoning for more inspiration.
- Kale: Replace with spinach for a milder taste.
- Dairy-Free Heavy Cream: Regular heavy cream works if dairy is okay in your diet.
- Bone Broth: Low-sodium chicken broth is a great alternative if bone broth isn’t available. Learn more about broth benefits in our chicken bone broth guide.
How to Make Sausage Sweet Potato and Kale Soup
Stove-Top Cooking
- In a large skillet, heat the oil over medium-high heat.
- Add the sausage and cook, breaking it up with a wooden spoon and stirring frequently, for 2–3 minutes until browned.
- Add the onion and garlic and cook, stirring, for 1–2 minutes, until the onion begins to soften.
- Add the apple cider vinegar, Adobo Seasoning, kosher salt, thyme, black pepper, and rosemary. Stir well.
- Combine the sweet potatoes, unsalted chicken bone broth, and optional dairy-free heavy cream. Bring to a boil; reduce heat and let simmer for 20 minutes.
- Add the kale or Swiss chard, stir, and cook for 5–7 minutes until wilted. Serve hot and enjoy!
Instant Pot Version
Adjust the cook time to 8 minutes on high pressure, followed by a natural release. Use the sauté function for steps 1–4 before sealing and cooking under pressure. For more Instant Pot ideas, visit our guide on easy Instant Pot recipes.
Slow Cooker Version
After browning the sausage, onion, and garlic as described in steps 1–3, transfer everything to a slow cooker. Add the remaining ingredients and set to low for 8 hours or high for 4 hours. Read more about slow cooking techniques in our article on slow cooker tips.
No Slow Cooker, No Problem
Use a large stock pot and follow the stove-top instructions for delicious results. The longer simmer time will yield even more flavorful results.
Alternative Cooking Methods & Sensory Enhancements
Instant Pot Details
If using an Instant Pot, be sure to engage the sauté function to brown your sausage and onions. This step ensures bold and layered flavors even with a shorter cooking time.
Adding Layers of Flavor
Don’t skip the addition of fresh rosemary. Consider lightly crushing the rosemary to release its oils and infuse the broth with a deep, herbal flavor.
Stirring in Batch Greens
If kale has a bitter taste, massage the leaves with a bit of olive oil before cooking. This method tenderizes the greens and mellows out their bite.
Pro Tips & Troubleshooting
Pro Tips
- Use fresh rosemary instead of dried for a superior aroma.
- Deglaze the skillet with chicken bone broth if the sausage sticks during browning.
- Peel sweet potatoes fully for a smoother texture and consistent cooking.
- Chop the sweet potatoes evenly to ensure they cook at the same rate.
Common Mistakes to Avoid
- Skipping the step to brown the sausage, which reduces the depth of flavor in your soup.
- Overcooking the kale, leading to soggier greens and a less appealing texture.
- Using overly spicy sausage without balancing the seasoning can overpower the dish.
- Not storing leftovers properly, which can affect the soup’s freshness and flavor.
Serving & Storage
Serving Ideas
- Serve alongside crusty bread or garlic bread for a complete meal.
- Pair with a light, crisp green salad to add extra greens to your plate. Discover how to make complementary salads in our guide to best salads to pair with soups.
- Enjoy with a tall glass of refreshing apple cider for the perfect fall meal.
Storage and Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze portions for up to 3 months. Reheat in the microwave or stovetop for an easy meal.
FAQ
Can this soup be frozen?
Yes, this soup freezes well. Allow it to cool completely, transfer to an airtight container, and freeze for up to 3 months.
What sides pair well with this soup?
This soup pairs beautifully with crusty bread, garlic bread, or a simple green salad.
Can I make this soup vegetarian?
Absolutely! Swap chicken sausage for plant-based sausage or mushrooms, and use vegetable broth instead of chicken broth.
Can I use regular cream instead of dairy-free heavy cream?
Yes, you can use regular heavy cream if you don’t require the soup to be dairy-free.
What can I substitute for Adobo Seasoning?
A mix of garlic powder, onion powder, oregano, and ground turmeric works as a great substitute for Adobo Seasoning.
How do I store leftovers of this soup?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze them in single-serving portions for up to 3 months.
Sausage Sweet Potato and Kale Soup
Ingredients
Equipment
Method
- Heat 2 teaspoons of olive oil over medium-high heat in a large skillet.
- Add sausage and cook, breaking it up and stirring frequently, for 2–3 minutes until browned.
- Stir in diced onion and minced garlic, cooking for 1–2 minutes until onion begins to soften.
- Add apple cider vinegar, Adobo seasoning, kosher salt, thyme, black pepper, and rosemary. Stir well.
- Combine sweet potatoes, chicken bone broth, and optional dairy-free heavy cream. Bring to a boil, then reduce heat to simmer for 20 minutes.
- Stir in kale or Swiss chard, cooking for 5–7 minutes until wilted. Serve hot and enjoy!
- Use the sauté function for steps 1–4, then seal and cook on high-pressure for 8 minutes, followed by a natural release.
- After browning sausage, onion, and garlic, transfer to the slow cooker. Add remaining ingredients and cook for 8 hours on low or 4 hours on high.
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